Spicy Kimchi Sinigang

There’s definitely no shortage of local sinigang souring agents. You’ve got fresh sampalok, tamarind paste, green mangoes—even sinigang mixes do the trick. In this recipe, we got playful and used our favorite Korean banchan: kimchi. Its distinct flavor provided an exciting zip to a familiar soup, on top of a heat that brings spicy ramen challenges to shame. Imagine a cross between kimchi-jjigae and sinigang.